Thursday, 23 February 2017

Mango Mousse Cake

Ingredients

For Mango Mousse

  • 2 cups mango puree (I like buying Alphanso mango puree bcz they are rich and sweet making it unnecessary to add extra sugar; Available at Indian stores)
  • 2 cups heavy whipping cream,
  • 3 tbsp sugar (you can add more if your mango pulp is little on the bland side)
  • 2 1/4 tsp agar-agar powder soaked in 4 tbsp water (or 4 tsp gelatin)
  • 1 cup mangoes diced into small pieces (Its ok to eliminate this if you cannot get hold of fresh mangoes)

For Cake assembly

  • 8 inch freshly baked vanilla sponge cake (you could definitely use store bought one but try to get something which has no smelly artificial flavours in it because it brings down the richness of mango)

For Mango Glaze

  • 1/2 cup mango puree
  • 1 1/4 tsp agar agar (or 2 tsp gelatin)
  • 3 tbs water

Directions

  • Whip the heavy cream on low speed until it forms stiff peaks. (I have even worked this with a countertop blender! Heavy whipping cream is very forgiving)
  • Add the sugar and continue whipping on low speed to dissolve the sugar.
  • Add agar agar to warm water. (or Soak gelatin in water and allow it to bloom for about 5 minutes.)
  • Warm the agar-agar mixture (or gelatin mixture) for a min or until you achieve an almost clear solution.
  • Cool the mixture down to lukewarm by stirring for about 30 sec (I noticed that letting it sit causes it to firm up)
  • Stir in the agar-agar solution into the mango puree. Fold in whipped cream to obtain a creamy pale-orange mango mousse.
  • Slice the sponge cake into 2 even layers.
  • Place one sponge layer into Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch (or a cake ring supported by a cake board below).
  • Spread half the diced mangoes over the first sponge layer. Pour half of the mango mousse over it.
  • Smoothen the surface of the mousse using a spatula.
  • Place the second layer of sponge cake over the mousse layer.
  • Spread the second half of diced mangoes and the remaining mousse mixture over the second sponge layer.
  • Smoothen the surface of the mousse using a spatula.
  • Refrigerate the pan for about 4 hrs or until mousse is firm.
  • For the glaze, add agar agar to warm water. (or Soak gelatin in water and allow it to bloom for about 5 minutes.)
  • Warm the agar-agar mixture (or gelatin mixture) for a min or until you achieve an almost clear solution.
  • Cool the mixture down to luke warm by stirring for about 30 sec (I noticed that letting it sit causes it to firm up)
  • Stir in the agar-agar solution into the mango puree meant for the glaze.
  • Pour it over the chilled and assembled mango mousse cake.
  • Allow cake to chill until mango glaze layer is firm. (At least 4 hrs)
  • Unmould the cake by wrapping a warm kitchen towel around the pan. Remove the sides of the pan slowly and steadily.
  • Chill cake again before garnishing and cutting.

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